Make restaurant style Matar Mushroom at home!

Matar Mushroom Gravy

This delicious gravy made from peas and mushroom is lip-smacking good. Enjoy it with rice or rotis.
Course Main
Cuisine Indian
Keyword restaurant style
Method Stovetop
Diet Vegan
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 127kcal
Author Anushree Shetty


  • 1/4 cup unsalted cashews + 1/2 cup boiling water
  • 1/2 cup peas + 1 cup water
  • 2 cups mushroom washed and chopped into thin slices
  • 2 cups onions finely chopped
  • 2 medium sized tomatoes pureed (~ 1-1/2 cup of puree)
  • 1 green chilly finely chopped
  • 1 teaspoon chilli powder
  • 1 teaspoon coriander dhania powder
  • 1 teaspoon cumin jeera powder
  • 1 teaspoon sugar
  • 3-4 cloves garlic chopped
  • 1 teaspoon ginger finely grated


  • Soak the cashews in 1/2 cup boiling water and set aside.
  • Soak peas in 1 cup of water and microwave them for 6-8 minutes until they are cooked.
  • Heat oil in a kadhai or wok over medium-high heat. Add mushrooms and saute them till they have reduced in size and start oozing out water (~8-10 minutes). Transfer the mushrooms to a plate and set aside.
  • Add the chopped onion slices and fry them till they soften (approximately 10-12 minutes). Add garlic cloves and ginger and fry them for a minute or two.
  • While the onions are frying, grind the cashews and green chilly to a fine paste.
  • Add the ground paste to the onions (once the onions are done) and fry them for another 5-6 minutes.
  • Add the pureed tomatoes, salt, garam masala, coriander, sugar,cumin powder and chilly powder and mix well. Continue to cook for another 10-12 minutes till the tomatoes get mushy and oil starts to surface.
  • Add the mushroom and peas back to the wok and cover the wok and let it simmer for another 5 minutes.
  • Serve it with hot with roti or rice


Calories: 127kcal | Carbohydrates: 20g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 58mg | Potassium: 540mg | Fiber: 4g | Sugar: 9g | Vitamin A: 16% | Vitamin C: 29.9% | Calcium: 4.1% | Iron: 10%